I've found several recipes, but none is calling out to me.
Anyone have suggestions?
We really like this one!
1 large butternut squash
2 medium sweet potatoes
2 tablespoons butter
4 fresh sage leaves
1 clove garlic
4 cups vegetable broth
salt and pepper to taste
Preheat the oven to 375.
Cut the squash in half and scoop out the seeds. Cut the sweet potatoes in half lengthwise. Place the veggies cut-side down on a baking sheet. Roast for about 45 minutes until easily pierced through with a knife.
When the veggies are cool enough to handle, scoop them out with a spoon and place in a bowl.
Melt the butter over low heat in a stockpot. Add the sage leaves (whole) to the butter. Give them a chance to infuse the butter with flavor.
Mince the shallots and add them to the butter. Cook until softened (3-5 minutes) and then remove the sage leaves from the pot. Add the garlic and cook for a minute or two. Then add the roasted veggies and vegetable stock to the pot. Bring to a low boil, reduce the heat, simmer for 10 minutes.
Puree everything in a blender, return it to the pot, simmer for 10 more minutes. Season with salt and pepper.
My sister made this for thanksgiving. I helped. It wasn't hard to make and it was amazingly delicious. We used "Better than Boullion No Chicken" soup base because we we are vegetarian.
2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 thyme sprig
Coconut shavings, for garnish (optional)
Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.
Make Ahead The soup can be refrigerated for up to 2 days. Notes An immersion blender has a long handle and a whirring blade at the bottom that allows you to puree soups right in the pot. Immersion blenders eliminate the need to transfer soup from the pot to a blender and back again. Plus, they're easy to clean. Braun makes a number of good immersion blenders, and we also like Cuisinart's Quick Prep model. Be sure to keep the immersion blender submerged while it's running, or you'll spray soup all over your kitchen!